White Chocolate Ancho Chile Ice Cream

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This stunning ice cream is from Suzy Dayton, former pastry chef at the Coyote Cafe, who served it at the Santa Fe Wine and Chile Festival, where we collected the recipe.

Ingredients

  • 3 ancho chiles, stems removed

  • ½ teaspoon ground cinnamon

  • 1/4 teaspoon ground cloves

  • 6 ounces (2 bars) good quality white chocolate such as Tobler or Lindt

  • 2 cups heavy cream

  • 2 cups milk

  • 3/4 cup sugar

  • 1 vanilla bean

  • 6 egg yolks

  • Cinnamon stick and shaved dark semisweet chocolate for garnish

Instructions

Cover the chiles with hot water and let them soak until pliable, about 30 minutes. Remove the chiles and discard the stems and seeds. Place the chiles in a blender or food processor and puree finely with a little of the soaking water. Stir in the cinnamon and cloves.

Melt the chocolate in a double boiler over hot water.

In a medium saucepan, combine the milk, cream, and sugar. Split the vanilla bean and scrape some of the seeds into the mixture. Bring the mixture to a boil.

While whisking the egg yolks in a bowl, pour in about one third of the hot milk mixture. Reheat the remaining milk and add the egg yolks. Heat for 1 minute, whisking constantly.

Strain the mixture into a bowl. Stir in the chiles and chocolate, and chill for 15 minutes in the freezer.

Freeze in an ice cream maker according to the manufacturer&rquo;s instructions. Serve garnished with a cinnamon stick and the shaved chocolate.

 

Chocolate Red Chile Zucchini Cake

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Red chile and chocolate is an elegant combination. The zucchini makes this cake extra moist and extra delicious. We guarantee you’ll want to have an extra piece!

Ingredients

  • 2½ cups sifted flour

  • 1/4 cup cocoa

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • ½ cup butter

  • ½ cup vegetable oil

  • 1 3/4 cups sugar

  • 2 eggs

  • 1 teaspoon vanilla

  • 1 tablespoon New Mexican red chile powder (or more to taste)

  • ½ cup buttermilk

  • 2 cups grated zucchini

  • 6 ounces chocolate chips

  • 3/4 cup chopped walnuts

Instructions

Preheat the oven to 325 degrees F. Sift together the flour, cocoa, baking soda, and salt in a large mixing bowl. Set aside.

In a separate bowl, cream the butter, vegetable oil, and sugar. Beat with an electric mixer until the mixture is light and fluffy. Beat in the eggs, one at a time. Next, add the vanilla and red chile. Mix in the dry ingredients, alternating with the buttermilk. Stir in the zucchini. Pour into a greased 13x9x2 inch pan. Sprinkle the top of the cake with the chocolate chips and walnuts. Bake the cake for about 55 minutes. Cool the pan on a wire rack.

Marinated Vegetables for the Grill

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Use these delicious grilled vegetables with anything from a burger to beef or lamb.

Ingredients

  • 2 bell peppers

  • 1 yellow squash

  • 1 zucchini

  • 1 eggplant

  • 1 bunch asparagus

  • 1 stem rosemary, minced

  • 2 tablespoons sugar

  • 3 cloves garlic, minced

  • 2 shallots, minced

  • 2 cups hot chile oil

  • Salt

  • Pepper

Instructions

Clean the bell peppers, being careful to remove the white pith. Cut the peppers into sixths lengthwise. Quarter the squashes lengthwise, and slice the eggplant into one-inch discs. Remove the woody stems from the asparagus. Place all of the vegetables in a bowl. Add the remaining ingredients. Allow to marinate for at least one hour before grilling.

When you are ready to grill, remove the vegetables from the bowl and season generously with salt and pepper. Place them on a preheated grill. Grill them to the extent you prefer. Serve immediately.

Polynesian Pig Rub

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Here is my spiced-up version of a rub that’s really pit-iful! (Sorry.) It does not exist in French Polynesia, but I was out of manioc powder.

Ingredients

  • 3 cups paprika

  • 1 cup ground cayenne

  • 1 cup dried coconut flakes

  • ½ cup garlic powder

  • 1/4 cup freshly ground black pepper

  • 1/4 cup dried thyme

  • 1/4 cup dried oregano

  • 1/4 cup onion powder

  • 1/8 cup salt

  • 3 tablespoons ground allspice

Instructions

Combine all the ingredients in a bowl and mix wel

South Pacific Barbecue Sauce

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This is a finishing sauce that perks up virtually any pit-roasted meat, even goat! Pineapple and habanero chiles complement each other and produce a sauce with fruity heat and lots of spices in the flavor. You may have to triple this recipe if your suburban umu has a bunch of guests.

Ingredients

  • 2 15 ½-ounce can sliced pineapple chunks, drained and liquid reserved

  • 1 cup catsup

  • ½ cup brown sugar

  • 1 teaspoon lemon juice

  • ½ cup bourbon (drink the rest of the bottle during the 10 hours of pig roasting)

  • 1 teaspoon dried ground habanero chile or 2 fresh, stems and seeds removed, minced

  • 2 teaspoons ground ginger

  • 2 teaspoon salt

  • 1 teaspoon soy sauce

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground nutmeg

  • ½ teaspoon ground allspice

Instructions

Place the pineapple in a blender or food processor and puree until smooth.

Combine the puree and all the remaining ingredients, including the pineapple liquid, in a saucepan. Bring to a boil, reduce the heat and simmer over medium-low heat for 15 minutes, stirring occasionally until it thickens. If prepared ahead of time, refrigerate, and reheat before using.